JPH10136893A - Manufacture of water-containing chocolate kind - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide water-containing chocolate with an excellent flavor without using an emulsifier by adding an oily component and a water component to chocolate kind base in a fluid state, agitating a mixture under a specified temperature and turning an emulsification state to a water-in-oil type. SOLUTION: The water-containing chocolate kind is obtained by adding the oily component and the water component to the chocolate kind base in the fluid state, agitating the mixture whose entire temperature is under 28 deg.C for which the ratio of moisture to the total amount of the entire moisture and oil content is 1-50 (weight)% and the ratio of the moisture to the entire solids- not-fat is in the range of 20-200% and turning the emulsification state to the water-in-oil type.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

[0001] The present invention relates to a method for producing hydrated chocolate.

[0002]

2. Description of the Related Art Conventionally, there are various types of chocolates, including those having a low moisture content and those having a high moisture content. For example, by emulsifying a high water content component such as fresh cream or milk and an oil component using a specific lipophilic emulsifier to form a W / O emulsion, and then adding the emulsion to chocolate as an aqueous component, A method for producing hydrated chocolates that can be molded like ordinary chocolate has been proposed (JP-A-60-27339). However, in this method, a dedicated facility is required to convert the aqueous component into a water-in-oil type emulsion, and the number of treatment steps increases, which is complicated and economically disadvantageous.

[0003] A method of directly adding an aqueous component to chocolate has also been proposed (Japanese Patent Publication No. 56-28131, Japanese Patent Application Laid-Open No. 3-164137). Since it is limited to fresh cream, its versatility is poor. Further, as an emulsifier, for example, a low H type in which the main binding fatty acid has 20 to 26 carbon atoms.
A method has also been proposed in which a specific emulsifier such as a sucrose fatty acid ester of LB is used to directly add to chocolate without limiting the aqueous component (JP-A-3-151831, JP-A-3-151831). No. 062743). However, such a method is not always satisfactory in flavor, physical properties, and the like, and a further improvement is now demanded.

In addition to the above, there is a so-called ganache, which is produced by mixing chocolate dough and creams as a typical product of hydrous chocolate. Ganache is a high-grade confectionery material that is used, for example, by napping (painting the surface of a cake or the like with a spatula) on cakes or the like, making flowers using confectionery equipment, or sandwiching between cake doughs. In general, it is said that the emulsifying system is an oil-in-water type. Therefore, when used as a coating material, the emulsifying system has a drawback that it dries slowly and sticks to wrapping paper or moisture is dried.

[0005] Such a ganache is originally prepared by heating and melting chocolate, adding to it heat-sterilized creams and mixing them. In some cases, work was difficult due to separation or a sharp increase in viscosity, and good physical properties could not be obtained. In particular, when coating on the surface of cakes, etc., if the material that has been cooled and solidified in advance is heated and melted at the time of use, oil separation usually occurs, making it impossible to use it. Needed. Usually, margarine is a water-in-oil type,
Ganache is extremely unstable, while cream is stable as an oil-in-water type in each emulsification system. This is probably because, unlike margarine and cream, ganache has a considerable amount of non-fat solids in addition to fats and oils and water. in this way,
Ganache has the disadvantage that its emulsification state is unstable and handling is extremely difficult.

[0006]

SUMMARY OF THE INVENTION The present invention uses conventional ordinary chocolate dough without using special emulsifiers such as lipophilic polyglycerin fatty acid esters and sucrose fatty acid esters having a low HLB value. It is an object of the present invention to provide a method for easily producing water-in-oil type chocolates having good flavor and flavor.

[0007]

Means for Solving the Problems In view of the above points, the present inventors have found that a very good emulsified state is obtained when a mixture of chocolate and cream is accidentally stirred at a low temperature in the process of producing ganache. The inventor has found that the maintained hydrous chocolate can be easily obtained, and has completed the present invention.

That is, according to the present invention, an oily component and an aqueous component are added to and mixed with chocolate dough in a fluid state, and the mixture in which the temperature of the whole mixture is 28 ° C. or less is stirred to change the emulsified state into oil. A method for producing water-containing chocolates, characterized in that it is made into a water type.

In the present invention, typical chocolate doughs such as sweet chocolate, milk chocolate and white chocolate are typically used as chocolate dough. The ingredients of these chocolate doughs are
Usually contains ingredients used in chocolates,
For example, it may be a chocolate dough containing cocoa, milk solids, sugars, oils, fats, emulsifiers, and fragrances, and is not particularly limited by chocolate standards.

The emulsifier may be lecithin alone, which is most commonly used in chocolate, but may be one or more of glycerin fatty acid ester and sucrose fatty acid ester.

The oil component may be a vegetable oil such as cocoa butter or a fat itself such as milk fat, but the oil component in emulsions such as butter, margarine, fresh cream, and creams using animal and vegetable oils may also be used. Equivalent to.

Although the water component may be water itself,
Included in fruit juices, jams, purees, pastes, jellies, various fruits, bean jam, fresh cream, creams using animal and vegetable oils, milk, concentrated milk, cheeses, natural honey, coffee, tea, spirits, etc. Aqueous components that are equivalent to this.

The general production method of the present invention is obtained by stirring a mixed dispersion obtained by adding an oil component and an aqueous component to a heated and melted chocolate dough and mixing the mixture at 28 ° C. or lower. If the stirring is performed at a temperature higher than 28 ° C., the emulsified state tends to be oil-in-water, which is not preferable. The temperature at which stirring can be performed at 28 ° C. or lower is generally about 25 ° C. However, if an oil having a low melting point is used, stirring may be performed at a lower temperature. What is necessary is just to implement in the low-temperature area | region which can be stirred below ℃.

The water-containing chocolate obtained by the production method of the present invention is a water-in-oil type water-containing chocolate despite containing water, so that it can be used in the same manner as ordinary chocolate. In addition, compared to oil-in-water type water-containing chocolate, it also has excellent stability over time such as splashing of water and antifungal properties, and its mouthfeel is sharp due to the melting characteristics of fats and oils, and contains water. The bite is very soft. Furthermore, since the aqueous component is blended, the flavor of the aqueous component is utilized in the chocolate, and a new chocolate flavor that has never been obtained is obtained.

Also, as compared with the conventional water-in-oil type hydrous chocolate using a low HLB lipophilic emulsifier, there is no need to use such a low HLB lipophilic emulsifier, and the temperature is higher than 28 ° C. At the temperature, the water-in-oil type changes to the oil-in-water type, so that even when eating, the body temperature in the mouth (36 to 37)
° C), which is oil-in-water, which has been problematic in that water-containing chocolate is oily in the past, but the water-containing chocolate in the present invention has a very good dissolution in the mouth despite being a water-in-oil type. It also has the effect of being.

In the hydrated chocolate of the present invention, the ratio of water to the total amount of water and oil is 1 to 50% by weight.
And a good state can be maintained when the ratio of water to non-fat solid content is 20 to 200% by weight. By the way, the mixture of chocolate dough with oily component and aqueous component
Although it cannot be explained exactly whether the physical properties can be stabilized by stirring at 8 ° C. or less,
As described above, since the mixture contains a considerably large amount of non-fat solids, it is considered that this solid has some influence.

[0017]

The following examples are provided to further clarify the effects of the present invention, but these are only examples, and the spirit of the present invention is not limited to these examples. In the examples, parts and% mean weight basis.

Example 1 90 parts of melted chocolate standard milk chocolate dough (oil content: 36%) was mixed with 10 parts of palm kernel oil and stirred. The mixture was cooled to 28 ° C.
50 parts of a cream (45% oil, 50% water) using animal and vegetable oils and fats was added and stirred. Further, 25 parts of milk (oil content: 3.5%, water content: 89%) at 28 ° C. was added and mixed and stirred. The emulsified system of the mixture thus obtained was a water-in-oil type (the emulsified system was judged by the electric resistance value). The ratio of moisture to the total amount of moisture and oil in the final wet chocolate is 42%, and the ratio of moisture to non-fat solids is 76%
Met.

Comparative Example 1 10 parts of palm kernel oil was added to 90 parts of melted chocolate chocolate milk dough (oil content: 36%) and mixed and stirred. The mixture was cooled to 28 ° C.
Then, 50 parts of a cream (oil content 45%, water content 50%) using animal and vegetable oils and fats was added and mixed and stirred. Further, 50 parts of milk (oil content: 3.5%, water content: 89%) at 28 ° C. was mixed and stirred. The emulsion system of the mixture thus obtained was of the oil-in-water type. The ratio of water to the total amount of water and oil in the final hydrous chocolate was 51%, and the ratio of water to non-fat solids was 109%.

Comparative Example 2 10 parts of palm kernel oil was added to 90 parts of melted chocolate standard milk chocolate dough (oil content: 36%) and mixed and stirred. The mixture was cooled to 28 ° C.
And 20 parts of a cream (oil content: 45%, water content: 50%) using animal and vegetable fats and oils was added and stirred. The emulsion system of the mixture thus obtained was of the oil-in-water type. The ratio of water to the total amount of water and oil in the final wet chocolate was 16%, and the ratio of water to non-fat solids was 17%.

Example 2 30 parts of a cream (25% oil, 67% moisture) using vegetable fats and oils were added to 60 parts of melted chocolate chocolate milk dough (oil content: 39%) and mixed and stirred. The emulsification system of this mixture was of the oil-in-water type. The mixture was cooled to 28 ° C., and 10 parts of margarine (81% oil, 16% water) at 28 ° C. was added thereto and mixed and stirred. The emulsified system of the mixture thus obtained was phase-inverted to a water-in-oil type.
On the other hand, the mixture of the chocolate dough and the cream was
Margarine was added at 30 ° C. without cooling to 8 ° C. and mixed and stirred.
Upon cooling and stirring, the emulsified system turned into a water-in-oil phase.

The water-containing chocolate thus obtained has a fat and oil in the external phase, and thus differs greatly in flavor and physical properties from ganache, which is a normal oil-in-water type water-containing chocolate. For example, when cooled in refrigeration, it solidifies tightly, so It was easy to cut into the shape of, and also excellent in stability over time such as resistance to scattering of water and antifungal property. In addition, the mouth was very sharp because it had the dissolving properties of fats and oils. In addition, since it was hydrated chocolate, the chewing was very soft. The proportion of moisture to the total amount of moisture and oil in the final wet chocolate was 36%, and the proportion of moisture to non-fat solids was 55%.

Comparative Example 3 To 60 parts of melted chocolate standard milk chocolate dough (oil content 39%), 30 parts cream (oil content 25%, water content 67%) using vegetable fats and oils was added and mixed and stirred. The emulsification system at this time was an oil-in-water type. This is 28
Margarine at 30 ° C without cooling to 80 ° C (81% oil,
(16% of water) were mixed and uniformly stirred. The emulsified system remained oil-in-water and did not undergo water-in-oil conversion. For this reason, since the external phase of this mixture was an aqueous phase, it did not solidify firmly even when cooled in a refrigerator, and exhibited sticky physical properties and texture. The proportion of moisture to the total amount of moisture and oil in the final wet chocolate was 36%, and the proportion of moisture to non-fat solids was 55%.

Example 3 30 parts of cream (25% oil, 67% water) using vegetable oil and fat were mixed with 60 parts of melted chocolate standard milk chocolate dough (39% oil) and stirred uniformly. The emulsification system at this time was an oil-in-water type. This is 2
Cool to 8 ° C and add 28 ° C margarine (oil 81
%, Water content 16%) and mixed and stirred. The emulsified system of this product had a water-in-oil type phase inversion. Then, cut konjac jelly (water 70%) into 20
% And was scattered. When this was chilled in the freezer and eaten, the sensation of cooling from the water system and the jelly was strong, and the chocolate also exhibited a soft texture. The ratio of water to the total amount of water and oil in the final wet chocolate was 48%, and the ratio of water to non-fat solids was 79%.

EXAMPLE 4 11 parts of cream (40% of oil, 55% of water) and 40 parts of liquid sugar (30 of water) using animal and vegetable fats and oils in 40 parts of melted chocolate standard chocolate dough (39% of oil).
% Reduced starch saccharified product) and 5 parts of brandy were uniformly mixed and uniformly stirred. The emulsification system at this time was oil-in-water type water-containing chocolate. 28 ° C
And cooled to 28 ° C margarine (81% oil,
8 parts of water (16%) was added and mixed and stirred. The emulsified system of this was in a water-in-oil type. The hydrated chocolate was filled in a simple mold and solidified in a freezer. As a result, a water-in-oil type was obtained, and when pressed with a finger, solid hydrated chocolate was easily removed from the simple mold. The solid hydrated chocolate was sprinkled with cocoa to obtain cobblestone-style raw chocolate. The ratio of water to the total amount of water and oil in the final hydrous chocolate was 34%, and the ratio of water to non-fat solids was 48%.

Example 5 100 parts of white chocolate dough (oil content: 36%) mixed with 10 parts of palm kernel oil was cooled to 28 ° C., and cream (animal / oil content: 45%, water content: 50%) containing animal and vegetable oils was used.
%), 20 parts of sugar-free condensed milk (oil content 8%, water content 73%) and orange paste (water content 30%) 10 parts were uniformly mixed and heated to 28 ° C., followed by uniform stirring. The emulsifying system was water-in-oil type, which was filled into a cup and cooled in a freezer to obtain a fresh fruit-flavored frozen dessert. The ratio of moisture to the total amount of moisture and oil in the final wet chocolate was 41%, and the ratio of moisture to non-fat solids was 55%.

[0027]

As described above, according to the present invention, a mixture of chocolate and various aqueous components can be prepared at a low temperature without using an emulsifier such as a lipophilic polyglycerin fatty acid ester or a sucrose fatty acid ester having a low HLB value. By stirring, water-in-oil type water-containing chocolates having a good flavor can be obtained very easily using a conventional ordinary chocolate dough.

Claims (3)

[Claims] An oily component and an aqueous component are added to a chocolate dough in a fluid state, and a mixture having a total temperature of 28 ° C. or less is stirred to change the emulsified state to a water-in-oil type. Production method of hydrated chocolates. 2. The method according to claim 1, wherein the proportion of water to the total amount of water and oil in the mixture is in the range of 1 to 50% by weight. 3. The composition according to claim 1, wherein the proportion of water to the non-fat solid content of the whole mixture is in the range of 20 to 200% by weight.
Production method as described.